We ate our way through Tokyo, Kyoto and Osaka marveling at the fresh ingredients, meticulous preparation and mouthwatering results.
The talented chefs create artful presentations in a friendly and convivial atmosphere.
“At its best, Japanese cooking is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one’s childhood, or of a storm at sea.”
“Even sea bream is not delicious when eaten in loneliness.”
“Dumplings rather than flowers.”
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”
~ Ruth Reichl